Special Diet Information

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish and make sure the tortillas a gluten-free.

"Tacos are like what the voices of a hundred angels singing Bob Dylan while sitting on rainbows and playing banjos would taste like if that sound were edible." -Isabel Quintero, Author

The refrigerator light goes on...

I love tacos. There are so many great variations on how to fill the humble corn tortilla, but this is one of my favorites. The marinade is easy to make and the result is at once umami, sweet, tart and a bit salty. It hits all the right notes.
You can dress it simply with the lettuce and tomatoes but sauteeing some julienned peppers along with the Carne Asada is a great addition. I especially love the Sriracha Slaw along with these tacos.

Carne Asada Tacos

Servings = 2 | Serving size =3 tacos

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The cooked beef makes great leftovers, hot or cold. Note that cooking time does not include marinating time.

2 tsp

olive oil

4 tsp

reduced sodium soy sauce or gluten-free tamari sauce

1

lime (juiced)

1 Tbsp

apple cider vinegar

2 tsp

honey

1/2 tsp

fresh ground black pepper

1/4 tsp

ground cumin

2 cloves

garlic

1 small

jalapeno (stemmed and seeded)

1/2 cup

fresh cilantro

8 ounces

flank steak (cut into thin strips)

6

corn tortillas

4 ounces

tomatoes (coarsely chopped)

2 cups

romaine lettuce (thinly sliced)

Place the olive oil, soy sauce, lime juice, vinegar, honey, pepper, garlic, jalapeno, and cilantro in a blender or mini chopper and process until smooth.

Place the marinade into a plastic container and add the strips of flank steak.

Toss well to coat the meat with the marinade.

Marinate at least two hours (preferably overnight).

When ready to serve, place a pan over high heat. When the pan is hot, add the strips of beef.